Stone Grounded Rice Flour
BACK TO BASICS-
The sustainable Rice is grown in Sherpur, Haryana. When harvested, rice is stone grounded in small batches. It has no chemical, additives, color or aroma.
Rice flour is one of the 'gluten free' options which makes it a better choice when it comes to anyone suffering from gluten intolerance and celiac disease.
P.S- We often start preparing this product after we receive order so that you get fresh flour every time you order. It also sustains more on your kitchen shelves.
Widely used in making Idlis, Noodles, Pancakes, Chapati, across the globe. It is also used for making South Indian/Sri Lankan Appams. It can also be used to thicken soups and stews, as well as providing an alternative to wheat flour in cakes and biscuits.
Rice flour can easily be stored for up to 3 months in an airtight container at ambient temperatures.
Gluten is a protein found is grain products such as wheat and rye, and its avoidance is an essential part of managing celiac disease. Celiac disease is a digestive condition that triggers an immune system response to gluten. Rice flour is a suitable and healthy replacement for wheat flour if you must maintain a gluten-free diet. This flour contains choline, which helps transport cholesterol and triglycerides from the liver to where they’re needed within the body. Therefore, it helps you maintain a healthy liver.
Frequently asked questions-
Q1- Why this flour is expensive as compared to other flours available in market?
A1- Firstly, this flour is prepared grinding the sustainably grown basmati only. Secondly, natural/raw stones are used to prepare this flour. These stones rotate at very low RPM, without generating heat in the flour, saving all nutrition. Natural/raw stones' grinding yield is less as compared to emery (synthetic) stones, and they are very difficult to maintain.